Low-calorie soup recipe for 4 - 5 people, takes only 40 mins; recipe has red onion, carrot, parsnip, butternut squash, potato, garlic clove, ras el hanout, olive oil, vegetable stock and greek-style yogurt.
Moroccan roasted vegetable soup
Course: Low calorie soup
Servings
4 - 5
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 2 garlic cloves
- Olive Oil: 1 1/2 tbsp olive oil
- Red Onion: 1 red onion, cut into 8 wedges
- Vegetable Stock: 1.3l hot vegetable stock
- Carrot: 300g carrot, cut into 2cm chunks
- Butternut Squash: 300g peeled butternut squash, cut into 2cm chunks
- Potato: 1 small potato, cut into 2cm chunks
- Ras El Hanout: 1 tbsp ras el hanout
- Parsnip: 300g parsnip, cut into 2cm chunks
- Greek Style Yogurt: 6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)
Directions
- Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they're tender and starting to caramelise a little.
- Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Puree the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.
